125 ml (½ cup)sweet sherry200 gmdried figs, thinly sliced1 tbspolive oil1onion, finely chopped2stalks of celery, finely chopped2cloves of garlic, finely chopped200 gmspeck, coarsely chopped 80 gm (½ cup)pine nuts, toasted2 tbspthyme leaves1loaf soy and linseed bread, crust removed and broken into coarse breadcrumbs
Bring sherry to the boil in a small saucepan over medium heat, add figs and return to the boil, then cool and set aside.
Heat oil in a frying pan over medium heat, add onion, celery and garlic and cook for 5 minutes or until soft. Transfer to a bowl. Return pan to heat, add speck and pine nuts and cook for 5 minutes or until golden and speck is crisp, add to onion mixture with thyme and breadcrumbs, stir to combine and season.
Preheat oven to 180C. Spoon stuffing into a 6 cup-capacity heatproof dish and bake, uncovered, for 20-30 minutes until golden and crisp on top.